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Leche Crema (Cream Biscuits)
From Banquets of the nations, 1911
Serves 10
Before drying, place a piece of green citron peel on each biscuit.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
338Calories
14 gProtein
41 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein14 g
Carbohydrates41 g
Fiber6.1 g
Sugars9.2 g
Total Fat13 g
Saturated Fat2.2 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol130 mg
Sodium250 mg
Potassium858 mg
Calcium237 mg
Iron4.1 mg
Magnesium109 mg
Phosphorus390 mg
Zinc2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.7 mcg
Vitamin C15 mg
Vitamin A57 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.5 mg
Folate57 mcg
Choline130 mg
Caffeine4.3 mg
Water40 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 237. The excerpt below is the record exactly as published.
Leche Crema. (Cream Biscuits. ) Whisk the whites of four eggs to a stiff froth, mix in the yolks of three eggs and half a pound of powder sugar, then add half a pound of flour, six ounces of almonds split into several pieces, four ounces of finely-cut 595 BANQUETS OF THE NATIONS candied peel, lemon, and half an ounce each of ground coriander se
Cook this with the app: pantry check, scaling, and the assistant.